As mentioned above the term pakora is mainly used in North India and Bajji in South India. Using same batter one can make many variants like bread pakora, Mirchi bajji etc. But again Potato becomes one of the favourite veggies of children.
In South India, Mirchi Bajji and Aloo Bajji are famous during monsoon season as they are soft, crunchy and spicy. Few like to have our recipe sandwiched between pieces of bread. Based on our taste buds one can add chat masala or garam masala to increase spiciness.
Aloo Pakora Recipe | Potato Bajji | Aloo Bajji
Aloo Pakora Recipe or Potato Bajji is one of the famous street foods in South India.
- Potatoes – 250 grams
- Salt – 1½ tbsp.
- Water – required quantity
- Chana dal powder/ besan flour – 1 cup
- Rice flour – 2 tbsp.
- Red chilli powder – ½ tbsp.
- Turmeric powder – ½ tbsp.
- Thymol seeds/ Vamu/ Ajwain – ½ tbsp.
- Ginger garlic paste – ½ tbsp.
- Oil – required to deep fry
- Peel the skin of potatoes and cut them into thin slices.
Tip: Not thin wafers as potato chips but maintain mild thickness so that they don’t break when coated with batter.
- In a small bowl, add water and drop 1 tbsp. salt.
- Add these slices into salt water so that it locks starch and keeps potatoes being getting coloured.
- In another bowl, add besan flour, rice flour, turmeric powder, red chilli powder, salt, ginger garlic paste and crushed thymol seeds.
- Add required quantity of water and mix well so that you get thick consistency batter.
Note: Maintain thick consistency so that batter sticks to potato slices.
Tip: If batter becomes thin, add little rice flour but make sure ratio of besan flour is more than that of rice flour.
- After 10-15 minutes, remove aloo slices from salt water and dry them in a clean cloth.
- Add these slices in batter.
- On another side, heat oil and check whether oil is ready to fry by dropping a small lump of batter.
- If batter floats on oil, then oil is ready to deep fry.
- Add aloo slices in a batch and deep fry.
Tip: Do not put oil till the brim of the pan, as there is a chance to catch fire or overflow after dropping aloo pakora.
- Cook them till they turn to golden brown by flipping them.
- Serve Aloo Pakora Recipe or Potato Bajji Recipe hot with tomato ketchup.
How to Make Aloo Pakora or Potato Bajji:
- Remove the skin of potatoes and slice into thin layers so that they can be cooked easily while deep frying.
- In a bowl add ½ tbsp. salt and drop sliced potatoes so that they don’t turn colour.
- In another bowl add 1 cup of besan flour, rice flour, red chilli powder and turmeric powder.
Tip: Adding rice flour will make Aloo Pakora recipe a bit crispy.
- Continue adding ½ tbsp. salt, Thymol seeds, ginger garlic paste and mix all ingredients.
Tip: Crush Thymol seeds on hand before adding them.
- Add an adequate quantity of water and make a thick batter.
- Remove potato slices from salt water and dry them on a clean white cloth.
- In a frying pan, add oil and heat to an optimum level so that Aloo pakora doesn’t get burnt.
Tip: Drop a small quantity of batter in oil, if it floats then oil ready to fry.
- Drop potato slices in chana batter and coat batter properly to potato slices and dip each slice in oil.
- Once they turn a golden brown colour, flip to other side and fry till they are fried.
- Serve Potato Bajji hot with tomato ketchup.